Recipe

Pumpkin Curry Recipe

	Midgelet / All my dishes 1 year ago Source: Rain Adkins who posted her adaptation on a veggie group. Combo of great flavors. Great use for leftover pumpkins! Prep:20m Cook:20m Servings:8	Midgelet
	thai pumpkin curries vegetarian

Does this look good? Yeah! / Nope

Fans

dmajor

juels

annielikes

chefelaine

Ingredients

About 2 cups fresh pumpkin or winter squash

1/2 yellow onion, diced or sliced

8 or so cherry tomatoes, halved

1/2 large red bell pepper, chopped

1/2 small or 1/3 medium rib celery, minced

Fresh red chiles to taste, minced

1 clove garlic, minced (optional)

1 c. TVP ( Textured vegetable protein )

OR- 1/2 lb. crumbled firm tofu

1/2 can coconut milk

1 can Swanson's veggie broth if using TVP

1 tsp. turmeric

1 Tbsp. Patak's mild red curry paste -

OR- 1 rounded tsp. curry powder,or to taste.

2 tsp. mustard seed, preferably brown or black

2 Tbsp. vegetable oil (NOT olive!), very preferably w/a few drops

dark (Asian-style) sesame oil added

Salt or soy sauce to taste

OPTIONAL: For a Thai hint, 1 tsp. basil and 1 tsp. lime juice

Directions

Microwave pumpkin till soft.

Let cool just till you can handle it, and peel and chop.

Meanwhile, if using TVP, place in a bowl or large cup and add broth to cover, plus about 1/2".

Let sit to reconstitute.

Heat oil in a large skillet with a cover or splatter shield.

When hot but not smoking, add mustard seeds and turmeric and stir. In a minute or so the seeds will start to change color and pop like tiny popcorn; cover quickly or they go allover the place.

In maybe 30 seconds, when the popping has almost stopped, uncover and add all veggies.

Saute till all is tender.

Add all remaining ingredients, stir well and heat through.

Adjust seasonings and serve with rice or pita bread.

This is even better if you let it cool a bit before serving.

Good cold or at room temperature too, and reheats fine.

Note: The red curry paste is MUCH better than powder--rich, mellow and a bit tangy from the tamarind.

My note: I'd use olive oil in the recipe for sure!

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Comments

chefelaine 1 year ago said:
Sounds delish!! Thanks, and HIGH FIVE :+D

juels 1 year ago said:
Wow, this sounds great! Good use for those left-over pumpkins.

dmajor 1 year ago said:
Sounds good, just not a fan of tofu. I guess I can leave that out or sub something else. But, does sound quite good! Thanks, high 5

annielikestocook 1 year ago said:
Sounds great!

myrna 1 year ago said:
Lovely!

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